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Where can you get a recipe for peameal bacon that tastes like the store bought brands in Canada?
Wiki User
∙ 10y ago
There are several recipes for Peameal Bacon, also referred to as Canadian Bacon. Homemade foods are usually much better tasting and satisfying than store-bought brands, so give this recipe a try .
In the past, Canadian Bacon was rolled in crushed dried yellow peas. Hence, the name "peameal."Nowadays, it is rolled in cornmeal.
Homemade Peameal Bacon
Ingredients:
Meat: pork loin
Brine:
2 quarts of water
6 tablespoons kosher salt
1 tablespoons sodium nitrite
1/2 cup sugar
5 cloves garlic, crushed
2 bay leaves
1 large bunch of sage
7 or 8 thyme sprigs
1 lemon halved
Procedure:
- Combine the brine ingredients in a pot and bring it to a simmer. Stir to dissolve the salt and sugar.
- Remove it from the heat, and allow to cool.
- Place in refrigerator until chilled.
- Pour the brine into a large zip lock food storage bag.
- Place the pork loin in the brine, zip lock the bag, and turn it several times to fully submerge the pork loin.
- Refrigerate for 72 hours.
- Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for at least 4 hours minimum, up to 24 hours.
- Remove from brine, and allow excess brine to drain off the pork loin.
- Roll the pork loin in cornmeal to thoroughly coat.
- Cut into slices and saute or grill.
- Refrigerate the bacon until ready to cut and serve. Can be served cold or reheated.
Wiki User
∙ 8y ago
Wiki User
∙ 12y agoyou can buy online at realcanadianbacon.com
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What is peameal bacon?
In Canada, Peameal Back Bacon is considered the "Canadian Bacon" because it is unique to Canada (see http://www.realcanadianbacon.com/pork-tenderloin/testimonial.htm). Strip Bacon or Streaky Bacon (a British Term) is the most common bacon in Canada and has the same variations as the strip bacon in the United States. Peameal bacon is usually listed as an up-charge for a "bacon and eggs" menu (using strip bacon) since it is superior in taste, quality and has a very low fat content. It is listed on the Canadian Diabetes chart because it is so lean. Peameal Back Bacon is made from the Pork Main Back Muscle (hence the term "Back" Bacon), with a Unique to Canada cut of meat: Cap-off, Tail-off, 0x0 specification (whole muscle only - no fat). These extra lean loins are cured for a minimum of 48 hours in a Sweet Pickle Cure recipe and then finally rolled in Golden Cornmeal. This is Not Smoked; true Canadian Bacon has never been smoked. The product is sliced (aka Bacon) and typically served with eggs for breakfast or used in sandwiches at lunch. Whole Roasts (un-sliced) are used as a dinner entree. The name "Peameal Bacon" comes from around and prior to the 1920's or so. Back then the product was rolled in ground up Yellow Peas (for preservation reasons). It was switched to Cornmeal around that time due to the availability of corn. When fried or roasted, the cornmeal coating gives a unique and pleasing crunchy mouth feel. Here in the United States, it can be purchased at www.realcanadianbacon.com
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